Description
Sodium Caseinate is an extremely high quality pure milk protein
fully reacted from edible acid casein. This top
quality milk protein is heat stable with excellent emulsifying and
binding capabilities which contribute to the stabilization of many food
applications.
Protein (N x 6.38) dry basis
95%
Fat, max
<1.0%
Moisture, max
5.5%
pH (5% solution)
6.8
Lactose, max
0.1%
Scorched Particles/Sediment (25g max)
Disc A
Ash, max
3.9%
Standard Plate Count
10,000 maximum
Coliform
Negative
E. Coli
Negative
Staphylococcus (coagulase positive)
Negative
Salmonella
Negative
Yeast/Mold
50/g maximum
Color
White
Flavor
Bland
Odor
Clean
Packaging
Packed in 25 Kg net weight Kraft paper bags with a polyethylene liner.
Storage
Two years at less than 77°F (25°C) and less than 70% relative
humidity in original, sealed bags. Storage in a cool,
dry environment is recommended for maximum shelf life.
